Name: Stir-Fried Conch with Vegetables
Yield: Serves 4 as an appetizer, 2 as a Main Course.
Cuisine: China
Ingredients: 2 tablespoons thin soy sauce; 1 pound bok choy stems, cut into 1½-inch sections; 2 teaspoons minced fresh ginger root; 1 tablespoon chili paste; 1 tablespoon Shaoxing wine or dry sherry; 3 tablespoons peanut oil; 1 teaspoon sesame oil; 2 tablespoons minced scallion

Preparation info

Serves
4
as an appetizer .

Difficulty
Easy

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

3 tablespoons peanut oil
2 to 4 live conch in shells, about 2 pounds, sliced thin (about 1 cup)</

Asia
China
Fish course
Starter
Pescatarian

Method

stir-frying

Heat the peanut oil, and when it is hot, add the conch slices and stir-fry for 1 minute. Add the ginger and scallions. Continue to stir-fry for a few more seconds. Add the cut-up bok choy and the sau

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Ingredients

Method

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